Practice of Fermented bean curd Braised pork belly

"The so-called big dish requires meat to satisfy the appetite of the festival. Will Braised pork belly with Fermented bean curd flavor stimulate your taste buds?"

Food ingredient details

Main materials

Pork belly 

250g

accessories

Scallion

appropriate amount

ginger

appropriate amount

Coriander

appropriate amount

batching

Fermented bean curd juice

appropriate amount

Cinnamon bark

appropriate amount

Rock sugar

appropriate amount

Cooking wine

appropriate amount

Large materials

appropriate amount

Xiangye

appropriate amount

Chicken essence

appropriate amount

salt

appropriate amount

other

taste

burn

workmanship

Hours

time consuming

ordinary

difficulty

Steps of Fermented bean curd Braised pork belly

1. Cut scallions into sections and ginger into slices

2. Put the pork belly into a pot with cold water. Pour in an appropriate amount of cooking wine.

3. Remove and let it cool slightly before cutting into mahjong pieces.

4. Wash the wok, put it back on the heat, pour in an appropriate amount of water, and add the meat pieces when the water temperature is hot. Add scallions, ginger slices, seasonings, and cinnamon. Pour in an appropriate amount of cooking wine.

5. Add fermented bean curd and pour in rotten milk.

6. Add rock sugar, salt, and chicken essence. Cover the pot, bring to a boil on high heat, then turn to low heat and simmer for an hour.

7. Pick up the meat chunks and place them in a bowl with the skin facing down.

8. Pour the soup into a bowl.

9. Put it into a steamer and steam over high heat for half an hour.

10. Heat the drained soup over high heat and thicken it in a wok. Pour in sesame oil. Pour the prepared juice on the Fermented bean curd meat and garnish with coriander.

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